Line muffin pans with cupcake liners (2 if you have multiple 12 count pans or you can do 12 at a time, allowing the pan from the first batch to cool). Begin by mixing your flours in a bowl. In another bowl mix the butter with a hand mixer until smooth. Add the sugar, bit by bit, until it is fluffy. Add the eggs, one by one, and mix well. Alternating between flour, milk and vanilla and single pudding, add to the mix and blend until smooth. Fill your cups with the batter 3/4 full. Bake for 22 minutes on the center rack and allow to cool.

Fill a pastry bag with a small tip with the remaining pudding (if you do not have a pastry bag, you can use a Ziploc back with a small slit in the corner. Pierce the top of the cupcake and squeeze your bag to fill with pudding. (If using a Ziploc bag, wiggle your pinky into the top of the cupcake to make room for your pudding.) Set aside.

Heat the heavy cream in a small sauce pan on Medium-heat until it bubbles. Add your morsels and spoon together until smooth. Remove from the heat and line up your cupcakes. Dip your cupcakes in the ganache without overdoing it. Set down and cover with sifted confectioners sugar.Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post

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The CrOOK BOOK is a collection of recipes that I've lifted from other sources and other chefs/cooks. The recipes have been changed or tweaked to suit my own liking with successful results and are ready to be followed by you.